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Preparation
1. To prepare filling, in a medium saucepan, mix together berries, sugar, liqueur, and lemon peel.
2. Cook over medium heat, stirring occasionally, until berries are soft and sugar has dissolved, 5 to 8 min. (Do not overcook.) Let cool.
3. Using a serrated knife, trim cake of any browned edges. Cut cake into 1/2 inch slices; cut slices into triangles.
4. Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or souffle dish with three-quarters of the cake. If necessary, fill any gaps with small pieces of cake.
5. Spoon filling into the cake-lined bowl. Top with remaining cake triangles, covering berries completely.
6. Place a plate, just slightly smaller than the bowl's diameter, on top of pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 8 hours or overnight.
7. Remove plate and can. Carefully unmold pudding onto a serving plate.
8. To prepare topping, beat cream at medium speed until soft peaks form. Beat in confectioners' sugar.
9. Spoon cream mixture into a pastry bag fitted with a large star tip; pipe small mounds of cream mixture on top of pudding. Garnish with fresh berries and sprigs of fresh mint.
NOTES : Sinfully delicious, this puding just gets better as it sits (which is never very long). You can substitue frozen berries for fresh ones.
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Ingredients
1 prepared angel food cake
FILLING
2 cups fresh strawberries , hulled & quartered
2 cups fresh blueberries
2 cups fresh raspberries
2 cups fresh blackberries
1/4 cup sugar
1/4 cup orange-flavored liqueur or orange juice
2 teaspoons grated lemon peel
TOPPING AND GARNISH
1 cup heavy cream
4 teaspoons cofectioners' sugar
whole fresh berries
sprigs of mint
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Love Making Tips - Side dish | Puddings [1]
Posted by: n\a |
Rating: 0.00
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